- Prep Time:10m
- Total Time:36h
- Serves: 6
- Yield: About 500 ml syrup
Ingredients
- 2 c ripe mango flesh
- 1/2 c sugar
- 1/2 c apple cider vinegar
- 1 -2 tbsp honey/maple syrup
- 1/4 tsp. vanilla bean paste
Instructions
- Combine the chopped mango flesh and the sugar in a bowl, cover and refrigerate for a day - the sugars will melt and the fruit soften.
- Blend the mango + sugar mixture until smooth and there are no lumps.
- Add the apple cider vinegar, honey and vanilla to the mango puree. Adjust sweetness to taste. Refrigerate in a clean, dry, air-tight container for at least 2 days for the vinegar to mellow out.
- Refrigerate this syrup for 1-2 weeks. When ready to serve, dilute 1 part syrup to 4 parts water to make the drink.
